Crawfish Pies

  • Prep Time: 45 minutes
  • Servings: Each pie serves 2 people
  • 2 1/2 gallons plus 2 tablespoons LouAna Peanut Oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons all-purpose flour
  • 1 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 2 teaspoons hot sauce, such as Tabasco®
  • 1 (1-pound) package frozen crawfish tail meat, thawed
  • 1 (15-ounce) package refrigerated 9-inch pie crust

Pour 2 1/2 gallons oil in a deep fryer; heat to 375 degrees.  Heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat.  Add onion, bell pepper and celery to pan; sauté 3 minutes.  Add garlic; sauté 1 minute.  Stir in wine; cook 1 minute or until liquid almost evaporates.  Combine vegetable mixture, cream cheese and next 4 ingredients, stirring well.  Fold crawfish into cheese mixture; stirring to combine.

Cut each (9-inch) pie crust in half to form 4 semicircles.

Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half; fold edges over, pressing to seal.  Crimp edges with a fork.  Fry pies at 375 degrees for 5 minutes or until golden, turning once.  Serve immediately.

Safety First

There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:

  • Wear oven mitts.
  • Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
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